5 wine myths worth knowing with Jancis Robinson | BBC Maestro
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- Опубликовано: 1 май 2024
- Hear from Master of Wine Jancis Robinson as she debunks some of the most common wine myths that keep wine drinkers from making good wine choices.
00:10 - Why the waiter asks you to try wine
00:47 - The more expensive the bottle, the better the wine
04:00 - The heavier the bottle, the better the wine
06:24 - Red wine for meat and white wine with fish
08:49 - You should let the wine breathe
Learn all about the world of wine in her BBC Maestro course: bbcm.co/3UnxZnp
See more food and drink online courses: bbcm.co/3Qndztt
I love Jancis’ critique. Always no nonsense and witty. No overly flowery and poetic descriptors. Just simple, relatable terms in a witty way.
How lovely to see Jancis arrive in my algorithm! I feel like I haven’t seen her in ages. Her knowledge and recommendations in wine are unmatched but truthfully, I just love the sound of her voice. Pure class..
Quite simply a no-nonsense presentation of essential wine knowledge by one of the world's leading experts on the subject.
Very refreshing to see such a no nonsense debunking of a number of myths about wine, by someone who genuinely knows her stuff.
Jancis is the reason why I love wine. Thanks🌹
Jancis Robinson is possibly the best wine expert we have, and she's 100% right on cost and quality. Quality rises rather steeply to begin with, a $20 wine vs a $5 wine, but the difference between a $20 and a $50 is far smaller, and $50 to $100 smaller still.
I agree. There's no better example of diminishing returns
@@Ultrasuede1This. And there's so much pure BS above $50 (retail; $100 in a restaurant) it's not just diminishing but negative on average. So many strikeouts for so few home runs. And despite the proliferation of information on the Internet it's still extremely hard to find trustworthy reviews on so many bottles.
Fantastic advice from a highly credible source. Why don’t we see more of Jancis on TV? She’s great.
Wow!!! She articulates so perfectly.
I'm not even half way in and I'm blown away, someone knows their stuff!!
Pure class, what a divine voice!
Jancis is a legend
Excellent, no nonsense advice that anyone can benefit from. I'm by no means an expert on wine but I was always taught to start with a wine that you like, try examples from all price points and styles and draw your own conclusions using smart references like this. Then branch out into other styles and types related to what you like and have an open mind and palate. Matching the intensity and predominate flavors of a dish with a similar wine is just common sense. You either look for a similar flavor and texture between the dish and the wine or you contrast it. Extreme flavors are not always easy to pair with wines (sweet, acidic, bitter, salty) and are sometimes better paired with a cocktail or a beer. Most of all, HAVE FUN and don't be a snob. Cheers!
J'ai un profond respect pour vous Jancis! Merci pour ce que vous avez apporté au monde du vin!
Lol, I stopped my participation in the Bordeaux futures market when I turned 65. I doubt I’ll be drinking much wine (if any) 20 years on. The wine will continue to age; but I won’t.
Smart move! But now you are in the market for gamay and whites instead! :D
Thank you for the honesty.
pinot noir is lovely with everything.
I have about 20-ish years in 5-star hospitality mostly restaurants; up to 2 macarons Michelin.
I'm delighted to finally see a youtube video where an "expert" ACTUALLY knows what he / she is talking about !
These comments are spot-on !!!
5 stars? That’s hotels
@@KokkiePiet Yes. And 5 star hotels have in general excellent restaurants. What are you interested in my resume ? Sorry, not looking for a job
Great video. I lived in the California wine country of Napa and Sonoma for 30 years and can tell you with 100% certainty that you do not have to spend allot of money to enjoy some fantastic wine. Now living in Montana I have found that price is greatly inflated do to state alcohol taxation. What I used to pay $15 for in California is $45 or more in Montana. It's ridiculous!
A winegrower I know once presented on television the heavy bottle effect. He had the same wine in a PET bottle, a light glass bottle and a heavy bottle and went to a market in France. And who knows wine better than the French right?
He told the story that this PET bottle was his vin de table, the light bottle his middle range and the heavy one his premium wine.
The public eager for free wine to taste didn’t really want to try his vin de table, said his medium was okay but the heavy bottled ones was great. And remember, it was the same wine (he has good wines) filled in the bottles shortly before
I had a grilled octopus in Spain. The waiter recommended a rich and intense red wine. I was rather sceptical, but it really went well with the roasty flavour of the octopus.
Awesome presentation!! Adding her to Wine Folly group as well❤🍷
Thank you, so interesting.
Spot on, Janice knows her stuff. Unless you have an existing collection of red wines, best to hit that 4-7 year bottle when the tannins start to populate the wine at the affordable price. Iconic tastes is best left to the single malt whiskeys at home.
Jancis was my secret crush when I was younger. I just thought she combined beauty with intelligence and personality.
Wine choice with dishes can also be a question of the flavour you are looking for. Traditionally fois gras is eaten with a sweeter Sauternes - but here in the Lot we prefer a more tannic Lotois; the Sauternes tends to highlight the more acidic flavours of the fois gras while a Lot accentuates the sweeter side of the fois…
Absolute legend.
In a restaurant, I never taste the wine if offered, saying something like "I'm sure you've looked after it". They love that and -I'm sure it's not my imagination - I get treated better. Never had a bad one yet.
Thank you Jancis for publicising the environmental impact of wine bottles.
Some of us a working against this as much as we can: I do not bottle any of my wines.
My favourite wine myth is people who put a spoon in a bottle of Prosecco to “keep it fizzy”. It makes me unreasonably angry when I see a pub pull a bottle out of the fridge with a spoon it. Just put a stopper in it!
It’s also what you have eaten that day which determines what you will like that night
I've followed Jancis in the Sunday FT for years. I once dropped her name in a Okanagan winery in Canada and they leapt to serve us!
How are you related ? Or are u just a common people
I hear what you are saying about wines that are meant to be aged will not give us its full potential if we drink them before their time. However, I am finding out that by drinking an “aged” wine early, I get delight from them as well. And I get a different delight from aged wine in their prime. So, I don’t limit myself with only drinking aged wines in their prime.
Correct, it's all about what you like
Big heavy bottles are also a pain to store.
ikr. Burgundy just has to get over itself.
My main problems: lugging the case into my cellar (my back). Then trying to fit it into my racking.
08:49: Same reason slow-ox is pretty much pointless.Oxygen has little effect on the wine when the surface area is only about the size of nickel.
Leaving it open for a day would do it. But she glossed over the idea of decanting. She did say aeration, which is the point. I wonder if there are videos of experiments with using a blender. I know there are some from several years ago testing aeration gadgets. A decanter or just a good bit of swirling in a glass will do. Though I have encountered wines that changed character entirely just being poured at various times over a couple of hours. I've drunk enough to know the general profile of wines, so it was clear that these had a marked dumb quality at first then an improvement to a peak of depth and profile after an hour then a decline to ordinary quality over the next. So it happens. But it's really rare, at least at the sub-$50-retail space I try to stick to. As for price yeah there's a ton of delicious stuff down there, and I've been really disappointed by $200-300 wines, but one of the best I've ever had was $800, so there's a gamble to be made on it. Relying on competent and honest reviewers (they're getting rare themselves) and ignoring marketing is the way to go.
Nice to know, though I'm a teetotaler. As different types and classes of wines have developed over hundreds of years as a matter of culture and preferences, wouldn't you say the choice of which wine goes with which food is also similarly defined?
When wine experts say that price does not determine quality, this creates a lot of confusion among purchasers. Yes, it is true that price does not ALWAYS 100% determine quality, but more often than not, it is a decent guide. Purchasers who are not knowledgeable tend to hear these statements and conclude that price and quality are completely random, or that all wines are really of the same quality, and price is just a scam, but this is not true. This is because the market generally will not bear a grossly inflated price. That said, there are, of course, different definitions of “quality.” Immediate gratification versus aging potential is one.
I make my own wine from purchased juice. Oddly, I've noticed that my young reds change for the better within a few minutes of opening. They turn softer and rounder. I assume this must be like sampling a young red wine from the barrel.
All home made from those juices are not the same as vineyard wines in that they need to be drunk in the first 2 years. Our you-make-it companies here in BC Canada, tell us that. So what does that tell you about potential, yes they have no potential.
I double-liked this video, because I am on the same page with you on the weight of the bottle. It infuriates me, and I encourage the winemakers of the world to slim down.
Full respect to Jancis but rather odd the viognier/steak pairing
A new trend that I really hate is wine in aluminium cans. It is supposed to be good for the evironment, but it's the opposite because people throw the cans all over the place. And it looks and feels really tacky.
I really think Top Growth Bordeaux , Premier Cru Burgundy, etc. are for billionaires and those in the wine trade. Bordeaux Superior and all its cousins, as well as Rioja, Chianti Classico, Cotes du Rhone, Beaujolais are for the rest of us to enjoy with a good meal. I doubt that I would have the courage to mix food with Chateau Margaux, especially one at its peak.
As wine consumption has become more common and widespread, so has the snob value! I listen with amusement when in a group of friends the so called wine experts come crawling out of the woodwork; yes, the expertise by price!!
I was a member of the Sunday Times Wine Club, around 20 years ago through the club my wife and I went to an 8 course meal at Le Manoir accompanied by Lafite/Rochschild wines.
It was a different wine with each course and the star of the show to accompany the venison was an 82 Chateau Lafite.
I was sat next to the President of lafite and when I sniffed the wine 🍷 I knew immediately it was corked (I’m no expert) but what could I say sat next to the President 😂
Fortunately he sniffed it and then erupted into a volcano 🌋 of French at the waiter for allowing this merde to be served.
It probably went along the lines of you are a useless twat and you shouldn’t be waiting tables at McDonalds. It was all changed and life continued as normal 😃
Long winded story but I agree with Jancis.
My favourite wine by far that night was the Chilean Los Vascos owned by Rothschild and I have bought many cases since then.
Probably around £20 a bottle opposed to £2000 a bottle.
A big group and one bottle of rose. wow.
rauzan-gassies was good 150 years ago
Letting it breath is still an excuse to open the bottle and have a few sips before serving it...
Game of Thrones music intro: Check
wtf is a lentil bake? Who has ever gone to a dinner party and been served a "lentil bake"? I need to know. "Say now, why don't you and Sabrina come over on Sachurday for lentil bake?"
Maybe she meant blue eye fillet, wrapped in bacon stuffed with Belon oysters served on foie gras, w shaved perigord on top?…that’s what I’d hear if lentil bake was mentioned but I have a well trained babel fish
I like her books and for many years respected her opinion, and this is a great video, but how you can call £10 cheap, out of touch with the average man? modest price maybe, cheap . NO.
Some good tips, but she missed one: France no longer leads the world in wine making. Whilst they do make some superb wines, most are overpriced and overrated by folk that can't tell the difference. The "top regions" sell on their names and make no better wine than their unclassified neighbours. Think about it - why would a wine that comes from a region classified hundreds of years ago be any better than one from 100 yards down the road? It's nonsense. And I'm not making this up; I've been on many wine tasting trips both in France and elsewhere and there's no correlation between the quality and the region. The only correlation is between the region and the price.
Chateauneuf-du-pape !!!!!
When it came to lecturing on carbon emmisions, I was out!
Wish you had dealt w screw cap bottling.
It's irrelevant for wines meant for drinking at purchase, while screwtop is a mistake for wines meant to be aged, even with the risks cork brings.
Pairing wine with food is an art but I would like never pair any white with red meats. Light reds with fish is fine.
You'd be missing out then. One of the best pairings I've ever been served was roasted beef marrow bone with a white Rioja.
@@ecmo11 I'd agree. It's about the pairing of flavours, but it's down to the individual wine and the individual dish, and should not be doctrinaire. For example, a big, rich new-world Chardy can cope nicely with red game meats, in my opinion. Aside from all that, _de_ _gustibus_ _non_ _est_ _disputandum_ : if one _likes_ a white with red meat, one ought have at it without qualm, After all, whose business is it but one's own?
I don’t like any light red wines. How about that.
If they're all sour and taste like grape stems or pickled onions, you're getting unlucky or trusting James Suckling reviews...
Does these myths myths really still exist? Ok, I'm pretty knowledgeable then.
Girl, stay out past 7pm and expand your culinary horizons!! And for travel sakes have a glass of wine.
Word salad. 👌
very nice short about common subjects...but, thinking on degustation...to my taste,correct pronounciation of french wine names would just be nice , but even to top level specialists, it seems simply unreachable, sadly.About the weight of wine, there is an error in what Mrs.Robinson says.1 Liter of Bordeaux wine at about 200 Oechsle weighs 1200 grams, so 750 ml weigh 900 grams, and not 750.Wine is always heavier than water
Worried about tasting wine? Huh.
Is she still alive 😂
Increasing anthropogenic carbon emissions swill help save the planet -- not destroy it.
97+ percent of science disagrees with you.
@@blairhoughton7918 97 per cent of science is paid for.
Liddl? Has she gon american?
This is meant to watches by a very uneducated audience. I was expecting something much more educational
Well checkout the big brain! Thank goodness you’re here!
Was interesting until you start prathering on about carbon emissions. Save it for Greta, we don't fall for this crap
She didn’t go on. She just said it’s pointless marketing and all it does is add to the carbon footprint. Then she moved on.